Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches

Background and objectives Konjac glucomannan (KGM) is a nonionic polysaccharide that can be used in food products for improved functionalities. Quinoa is becoming a popular ingredient for food formulations due to its attractive functional and nutritional properties. To better understand the interactions of KGM in starch‐based systems, the effect of added KGM up to 20% on physicochemical properties of quinoa starch was studied and compared to...